Way of doing:
Sift the wheat flour. Place it in a medium bowl, but reserve half a cup to use at the end of the recipe as needed.
Add the sugar, powdered milk and salt and mix well.
In a small bowl, break the egg, beat lightly, add the milk and mix.
Now, in the bowl of dry ingredients, add the banana, the egg with milk, the yeast.
Start mixing by hand, involving the ingredients well, if necessary, adding more flour little by little until you get a relatively firm dough, which almost doesn't stick to your hands.
Place the dough on the counter, add the cubed butter and start working the dough, wrapping it with the butter and kneading for approximately 15 minutes.
With this process the dough will be smooth, elastic and slightly sticking to the hands.
Make a ball with the dough and place it in the bowl, cover with plastic wrap and let it rise in a closed place for 1h to 1h30, it will double in volume.
Then, place the dough on the counter, squeeze to expel excess air, divide the dough into two parts and form two balls.
Lightly sprinkle the countertop, using a rolling pin or by hand, flatten the dough to obtain a rectangular dough (half oval), roll the dough, finish to finish and sticking the ends well.
Roll the dough a little more, gently so that it is well finished, place the joint part of the doughs down.
Then, make cuts with a sharp knife, these cuts go close to the bottom of the dough, but don't quite cut through.
With both hands take the dough and carefully, accommodate them in a greased (approximately 22cm x 8cm) shape.
Cover with a cloth and let it rise indoors for 60 minutes.
Bake in a preheated oven at 180°C for approximately 25 minutes.
Remove the bread from the oven, brush with melted butter.
Can I make the recipe in the planetary mixer?
Surely, the result will be wonderful and you will save time, just follow the same steps for preparation.
What is the banana used?
I prepared it with the dwarf or cockatiel banana, but you can use the silver banana, as long as it is very ripe.
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